Pan Bon (Costa Rican Sweet Bread) Recipe

• 4 cups bread flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk, warm
• 1/2 cup dark rum
• 1/2 cup raisins
• 1/2 cup dried currants
• 1/2 cup candied orange peel, finely chopped
• 1/4 cup molasses
• 2 large eggs, room temperature
• 2 1/4 tsp active dry yeast (1 packet)
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• Zest of 1 orange
• 1 egg yolk (for egg wash)
• 1 tbsp water (for egg wash)

Pan Bon Instructions

1. In a small bowl, combine the warm whole milk and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
2. In a large mixing bowl, whisk together bread flour, granulated sugar, ground cinnamon, ground allspice, ground nutmeg, kosher salt, and orange zest.
3. Add the softened unsalted butter to the dry ingredients and mix with your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, beat the eggs, then add the molasses, vanilla extract, and the yeast-milk mixture. Stir to combine.
5. Pour the wet ingredients into the flour mixture and mix until a shaggy dough forms.
6. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. If the dough is sticky, add a little more flour as needed.
7. Place the dough in a greased bowl, cover with a clean towel, and let it rest in a warm place for 1 hour, or until doubled in size.
8. While the dough is rising, combine the raisins, dried currants, and candied orange peel in a small bowl. Pour the dark rum over the fruit and let soak for at least 30 minutes, stirring occasionally.
9. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 1/2 inch thick.
10. Drain any excess rum from the soaked fruit, then evenly spread the fruit mixture over the rolled-out dough, pressing gently to adhere.
11. Starting from one long edge, tightly roll the dough into a log, pinching the seam to seal. Tuck the ends under to form a neat loaf shape.
12. Place the shaped loaf onto a parchment-lined baking sheet. Cover loosely with a towel and let rise for another 45 minutes, or until puffy.
13. Preheat the oven to 350°F (175°C).
14. In a small bowl, whisk together the egg yolk and 1 tablespoon water to make an egg wash. Brush the top of the loaf with the egg wash.
15. Bake the bread for 35-40 minutes, or until the top is deep golden brown and the loaf sounds hollow when tapped.
16. Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing and serving.